Mixed Field Greens and Roasted Beet Salad

Total serves: 4

Ingredients:

• 6-8 cups mixed baby greens
• 1 tbls Dijon
• 1/2 cup grape tomatoes, halved
• 2 tbls Basil Puree
• 1/4 cup olive oil
• 3/4 pound medium beets
• 1/4 white wine vinegar
• 2 tbls Water
• 1 tbls Splenda
• Salt & Pepper

Recipe: Mixed Field Greens and Roasted Beet Salad

1. Pre heat oven to 400.
2. Wrap each beet in foil and bake for 90 minutes or until tender.
3. Remove from foil and cool for 30 minutes.
4. Trim and rub off skin. Cut beets into 1/8" thick slices.
5. Place in bowl and set a side.
6. Place all ingredients in a processor and blend.
7. Toss beets in dressing to lightly coat, place on plate.
8. Add greens to bowl, toss with more dressing and place on top of beets.

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